2. Peel the pumpkin, wash and slice it, steam it in a cage, add glutinous rice flour, milk powder, sugar and lard when it is hot, mix well and knead it into pumpkin pie skin.

3. Knead the bean paste into a round filling, wrap the pumpkin pie blank with filling and press it into a round cake.

4. Fill the pot with clear oil. When the oil temperature rises to 120℃, put the pumpkin pie into a colander and fry it on low heat until the pumpkin pie expands. Take out and fry until the oil temperature rises to 160℃.

5. Nutritional value: pumpkin cake contains vitamins and pectin, which has good adsorption, can combine and eliminate bacterial toxins and other harmful substances in the body, such as lead, mercury and radioactive elements in heavy metals, and play a detoxification role.